---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CITRUS MARINADE AND SALSA (FOR CHICKEN OR FISH)
  Categories: Sauces, Condiments, Marinades, Mexican, Chicken
       Yield: 1 servings
  
    0.25 c  Lemon juice                      2.00 tb Dry sherry
    2.00 tb Olive oil or cooking oil         0.50 ts Dried oregano, crushed
    0.25 ts Garlic salt                      1.00 md Tomato, peeled, seeded and
            Chopped                          1.00    Green onion, sliced
    0.25 c  Sliced pitted ripe olives        1.00 tb Snipped parsley
    1.00 tb Slivered almonds               
  
   Servings:  1
   
   For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano,
   and garlic salt.  Set aside 2 tablespoons.  Pour remaining into a plastic
   bag in a bowl; add chicken or fish.  Close bag; chill 1 hour, turning once.
   
   For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives,
   parsley, and almonds.  Cover; chill till serving time.
   
   Drain chicken or fish, reserving marinade.  Grill till chicken is tender
   and fish is flaky, turning and brushing often with the marinade. Serve with
   chilled salsa and avocado slices, if desired. Makes 4 servings.
   
   Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat.
   fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro.  Daily
   value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.
   
   SOURCE: BETTER HOMES AND GARDENS, July 1993
   
   Shared by Cate Vanicek
  
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